The whole point of sous vide for me is the ability to do some other shit while it cooks. Like go back to the grocery store to get things you forgot in the first place lol
for me, I usually keep a bag of pre-seasoned and sealed steaks that I cut from a larger piece,, and sometimes it doesn't thaw out as much as you would like, or sometimes I just forget to take it out, in which case I can just throw them in the sous vide, and go do other stuff without much difference in time.
@@prodigypenn I actually have two circulators...I can either do two donenesses (???) of steak or steak and chicken. It's also great for pork (thickest chops done but never dry) and oddly enough ice cream.
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Same here... I bought a chuck roast the other day, slathered it in olive oil, salt pepper and a little seasoning. I through it in my Ninja Grill, seared it at 510* and then proceeded to slow cook it for nearly two hours at around 250*. Mom said it would not work, I said wait and see... You could cut it with a fork! No, not that tender, but darn close. And the crust, it was fantastic. She was amazed at how it came out. I want to get that same cut and try it with my Joule and see what happens.
I started with a cheap (69.99 Costco) sous vide machine. Drove it til it died. Upgraded to a Breville. Many people miss the point of sous vide. Here’s an example. I rarely use mine for ribeye because fat doesn’t render at lower temps, and I want sexy, tasty liquified fat flavor, so I almost always reverse sear. I regularly put a chuck roast on the kettle and smoke it at 225° for 2-3 hours, then sous vide at 135° for the next 24 hours, or however long until dinner the next night. The cooler ain’t doing that. Same with butts but 175°. These big, meaty smoked meats are “done when they’re done” which is BS when you’re trying to put a meal on the table. Sous vide allows you to smoke it, then finish it at your own pace. And, a few ears of corn at 182° for 20 minutes with rosemary and butter in the bag is sheer bliss
After reading this I am excited to try a pre sear. Infuse some caramelization before to penetrate during sous vide instead of only after. I'm suddenly hungry...
With the cook stick, I can go do other things - instead of checking a cooler temp every 15 mins. And, as an owner of a Cookstick, I don't have a vacuum sealer, I use ziplocks and submerge them in water to make the seal. I also add crushed garlic and rosemary (you can add all kinds of herbs) into the bag when I seal it. When you do the cast-iron, just pour everything from the bag in to the pan and don't forget to spoon the liquefied fats over the steaks when searing. Otherwise good. *The cookstick is also good for heating adult toys to a nice temperature.
Popping in to say thank you. You and your crew have greatly enhanced my love of cooking this pandemic. Recently I made your Garlic Bread, Salisbury Steak, the sausage pasta max likes and some roasted veggies for the whole family. They loved it. You guys make really good videos.
Sous Vide was invented by master chefs who needed to cook a lot of steaks at the same time. They would prep them by Sous Vide and then finish them on the grill or the pan. It made sure the steaks were perfect for each of the diners.
I. Love. Your. Channel. You guys have the best energy in the TH-cam cooking space. Through the darkest times in my life, I always return to your channel and cook while watching/listening - even if I’m cooking a completely different recipe.
Love Sous Vide. Highly recommend using one for steak but getting it to like 125 then hitting it on the cast iron for longer to get a better crust. Works like a charm every time.
You're overthinking this, Sam. A decent sous vide stick is only $100 and makes everything you put in there set-and-forget. It's unbelievable how easy it is to make a perfect steak every time, as many as you want, and with a ~2 hour window for when you want to pull them. Honestly, every kitchen should have one.
I just put a large soup pan filled with water on my smallest burner and hang a thermometer from one of the handles. Needs a little tuning to control the temp ever so often, but it is quite stable and the results were always great. That cooler box method does seen more energy efficient and 'hands off', sure going to give that a try. Thanks Sam, and good luck with the exam, be well.
I stumbled upon your channel last year and have watched nearly all of your videos. I am an airline pilot ... gone 2 weeks out of the month. When I am home I enjoy eating in.... your style of cooking and recipes match mine and my dog, he eats as good as me since i have no wives anymore and never had a kid!! Keep up the good work! Good luck on the back end, its always fun.
You don't have to buy a vacuum sealer for either method. You can get perfectly good sous vide machines for $70. I would also argue if you're going to use it at least once a week that pays for the time you have to spend babysitting a cooler.
@@valvenator I rarely use mine. Still glad i bought it. Ive used it probably 5 times. I paid 50$. It would cost 200$ to go to a steak house and make what costs me 30$ to make. Really just using it once instead of going out to a good steak house pays for itself.
quick tip on the food saver, I wrap the meat with Saran wrap first, then into the bag for the suck and seal. The Saran Wrap keeps the juices in the meat from running through the bag while the suction is happening, which then keeps the seal part of the bag clean and dry. Great video, the mushrooms are happening in our house soon!!
to be fair: buying a vacuum sealer is a very good idea without a Sous Vide anyway because its soo damn useful, I wouldn't want to live without mine anymore, so I wouldn't count that as you have to buy one extra for it, aswell as a zip bag works just as fine for the sous vide proably.
I have owned a few vacuum sealers, and they never lasted long, a month or two at best. And these were a mix of the top dollar and inexpensive units for homeowners. If I was to get another one, it would have to be a commercial unit, with a warranty. I remember when these sealers you could pick up at the sporting goods store would last for years.
@@michaelwright1602 what did u do with them? or rather how often did u used them? I own mine since 3 years, used arround 1 maybe twice per week and its still running^^
@@PR_311 I used mine to pack food for a week or longer on the road as a truck driver. None of them lasted more than a few uses. They all had heating element issues and would no longer seal. And I was aware of not getting liquid into the sealing element. Most of the foods I sealed contained no juices. The units just simply failed, and none of them could handle more than sealing say 6 items at a time. They went into cardiac arrest at or around the seventh bag.
I love my Sous Vide - the BEST thing about Sous Vide is not just the perfect steaks, but also Chicken Breast and thick Pork Chops/Steak that are awesome. Most people overcook them in pans/ovens cause they think they have to get to 69c to ensure they are cooked and 'safe' to eat. At that temp they are cook - but dry as ****. I cook Chicken Breast and thick Pork Chops/Steaks to MEDIUM (around 62-63c) ... BUT, and this is the important bit: If you hold the temp of the chicken/pork at 62ish for longer than half an hour it pasteurizes the meat i.e. it kills any potential bugs just as effectively if you cooked it well done (69c). Total cook time from frozen is about 2.5 hours and, like steak, is never overcooked. Finish with the quick sear in a pan for colour. You end up with a juicy and tender chicken breast/pork that is phenomenal.
After properly washing your basmati rice, the ratio is: 1.5 cups of water for the first cup and then 1 cup of water for each additional cup after that.
The interaction with Chance and Sam was a really cool interaction. Different than normal, more like natural conversation. It was short but a cool conversation about the mushrooms.
Sam, with respect a sous vide is worth every penny. You don’t need all the bells and whistles. Where the sous vide really shines is doing a pot / oven roast when you sous vide for 24-30 hrs and the roast comes out almost as good as a prime rib. I use the Anova Sous vide and can’t recommend enough, (and I’m Scottish so you know I’m about the hacks / cheap options) oh and best of luck on your procedure.
@@RedRat98074 the difference between is unbelievable. Sous Vide the roast is cooking marinating in its own juices trapped by the seal. Don’t knock it till you’ve tried it.
tbf, you don't need the vac equipment to sous vide. a regular plastic zip bag works, as long as it's a thick walled bag and you don't go over the safe temp for the plastic.
I've been dying to try sous vide, and once again Sam has made it easier for me to do it... Sam not only showing us how to cook, but also saving us money at the same time... #samforpresident
Question: did you guys change the caliber pro camado, it used to be green, the one in this video looks like a beige color, could be the lighting... I love my caliber pro kamado, by the way thank you again for the #samsgiving2020 gift....
Compromise method: "Dumb" (non-digital) slow cooker (5-15 bucks at a yard sale/thrift store if you don't already have it) and an ITC-308 temp controller from Inkbird (35 bucks on Amazon). Still pretty damn affordable and with all the "set and forget" convenience of the ridiculously overpriced and over-complicated pump thingies. I have some short ribs going in just that set up at this very moment (higher temp, obviously). That's been my go-to setup for several years. Love your channel, guys, Keep 'em coming!
I used to use the hack method before Sous Vide became affordable. It worked but there were consistency issues with sometimes perfect, sometimes not quite perfect and you had to babysit it, constantly checking the temp. With Joule (in your vid) or any other immersion cooker, it's hands off auto-pilot and perfect every time. I don't have to monitor the process. For longer cooks times (I have some as long as 24 hours) they are indispensable. I love your channel, you're bringing it on!
When I sous-vide steak I tend to set the machine few degrees under so that I can leave the meat in the pan longer to get a good crust without over cooking it.
Turn your pan up to the max instead. You're defeating the purpose of cooking sous vide like that. If you're worried about overcooking, put your vacuum bag into a bowl of ice water before you take the meat out to sear
@@cameronbates9185 true, but it's not that much longer in the pan. I like the result. I'm always trying new methods anyway. Also the trick with the torch is not to let the blue bit of the flame touch the meat.
I think if $100 for a sous vide device (mine is the Anova Nano) is stopping you from cooking steak and other things using this method, YES, this is a great hack to make it accessible. That said I love mine and use it every week to do meal prep for the week all at once and it has paid for itself 1000x over. I wouldn't want to fiddle with getting the temp exact in the cooler for as often as I use it so it has been a great investment. I still use the ziplock lost air hack method because it's totally unnecessary for me to invest in a vacuum sealer and this can actually be preferable when cooking with liquids.
I have a 8qt pot with a plexi lid that had a “steam vent” hole in it. I dangled my thermometer into the water, found the setting did it using the charts. Then that machine he used came out and when selecting the temp and time it actually shows you what to expect. You tell it if frozen or fresh, thickness and it does everything but make it pretty :)
I tried searing the steaks before putting it into the bag and bath. The maillard caramelized surface taste gets into the meat and it is awesome. Also even less risk of overcooking. Love your show. You've got a great thing going on.
I just can't imagine eating steak any other way than grilled on a charcoal grill and/or flame broiled... 🤷🏼♀️ I have had it other ways but, grilled is the best!
@@froglaps40 thats what i was going to tell her - Just finish it over charcoal hot and really fast and you are done - its an really damn perfect outcome
Imagine a steak that is only grilled to medium rare. The top and bottom sixth is well done. Not talking inches. Talking percent. The next sixth layer top and bottom is medium well. And the middle third is medium rare. With reverse sear or sous vide, then grille on a grille grate or flat top or cast iron skillet, only the top and bottom one sixteenth is grilled and well done. And. The maximum amount of the interior of the steak is medium rare. It is not about "how you like" to cook or "how you like" the outside to look, it is totally how much of the interior of the steak do you want to be what you want it to be. Because EVERYONE who only grilles steak is serving two thirds of their steaks well done to everybody.
Nice! I turned a cheap Fry Daddy into a sous vide -- I just calibrated the water temps between off and the lowest temp on the dial by marking a piece of masking tape and used a glass lid from a soup pot that happened to fit and already had a small hole for venting in it. Instant read thermometer probe into the hole. Small rack on the bottom so the meat doesn't sit on the bottom. It will hold 135 F for a steak perfectly. It can still serve as a Fry Daddy too. :)
Y’all gotta do more two person food tasting or recipe discussion. The back and forth between you and chance really worked and made the teaching of recipe and technique seem more organic than talking at the fourth wall.
You can add your protein without letting the water come up to the desired temp. 3:55 However it will lake much longer to get to the final temp as the meat will be cooling the water sometimes faster then a cheaper Sous Vide device can pump out heat!! Just an FYi for those looking to save a little time and/or dont have a higher end unit!! Just let it heat up the water first!!
Sam did a event at his house like 15 years ago that I attended. He made a salad with sliced mushrooms, precooked bacon, Napa cabbage and honey mustard. Was insane. He showed me how to get those mushrooms crispy and remove all the moisture before adding anything. Lots of water in mushrooms. Thanks Sam.
Sam, I looked it up on TH-cam, and built a homemade sous vides version with an STC-1000. Bought a cheap plastic box to house the unit, went to the Dollar store and got a cheap extension cord which I cut to get a "male" and "female" end that I was able to wire up the the aforementioned STC-1000. Plug the female into the male end of a crockpot, the male in to an electrical receptacle, set the temp, and Bob's your Uncle! I still have the device, but my adult son bought me an actual home-pro device for Christmas a few years back. I continue to use that one at least once per month. One other tip from personal experience - I use a vacuum sealer with steaks that are already seasoned (I typically use just salt and pepper and a bit of garlic and onion powder, but if you want "Montreal Seasoning" that will work as well.) Freeze them after sealing them, and just pull out the (now actual equipment, NOT the crockpot, but it worked) sous vides gear, plop the steak directly from the freezer into whatever temp you want (I do 125F, I like rare steak and so does my wife) for a few hours, then sear it, and great steak with little effort. I have a full beard now, but I'm perhaps a year or two older than you. I've ALWAYS shaved in the shower. Even now, cleaning up my upper cheeks. By the time I was 18, I "knew" my face (had to start shaving at 14.) WAY easier to shave in the shower. A bathroom sink requires seemingly endless rinsing.
Thank you for doing a sous vide video! I happen to have been gifted one from a friend so I spent nothing. I use a clean bucket from Lowe’s for the bath container, and the SV just clips onto the side! I use it once in a while, but not often. Sometimes you just need that charcoal flavor. But honestly - the chuck roast that I sous vide for 30 hours is INSANELY tender. Comes out like prime rib!
Just a suggestion: cooking a chuck roast in a pressure cooker, like the Instant Pot, takes four hours and is fall-apart perfect. One more tool for your cooking arsenal.
Love my sous vide! Wife thinks it's a waste, but she likes her steaks well done. And yes, I did consult a lawyer on that one, but it's not reasonable grounds, apparently...
C'mon Sam, you're better than this. You season before you bag/seal. The steak brines in the bag. You also have to be careful with temperatures under 130, as those are dangerous bacteria temperatures. 130 is generally considered the minimum for the pasteurization effect of sous vide. Sure, you can do this by hand, but you're risking food poisoning. This is why sous vide devices are worthwhile.
My Instant Pot has a Sous Vide setting. Game changer. Makes everything simple and perfectly cooked. After steaks or whatever is in the bath it frees up time to prep sides etc…Good luck with the test.
Restaurants did this for years, the hack in water with a thermometer and having to babysit. Not something I was interested in... My buddy and I were talking on the phone the other day and he mentioned Sous Vide, what the heck is that? I just received my Joule from Amazon and have already made poached eggs, then reheated those eggs to make poached eggs and salmon... I love the fact that the Joule, or any other unit, gives you time to do other things, like prep. Which anyone that has ever worked in a kitchen can tell you is where all of the time and energy is spent. This Joule unit allows me to do other things... And I will say this, my 76yo mother is blown away by the meals she has been getting now that I am back cooking... I don't have an oven/stove, just a Broil King hot plate, GE convection/microwave and a Ninja Foodi Grill, and now the Joule. I may buy another joule or less expensive unit to round out my "kitchen". I could easily see having two or three of these Sous Vide units running all at the same time.
A bit late maybe, but thought I would add that you can now get sous vides for a lot less than $200 which makes them more worthwhile (still be sure to research the models you are considering). The main reason I bought one is for making cheese as cheeses are temperature sensitive. My kitchen stays around 50 degrees or less in the winter, so I am also going to experiment in using it for proofing dough. the one I bought was $100 and came with reusable bags and a hand pump to remove the air, so no need for a separate vacuum sealer.
I love cooking sous vide. I’m surprised you didn’t season the steak before putting it in the bag that’s one of the best advantages of cooking sous vide. Like Butter, olive oil , garlic , Rosemary
@@nicknicholas3186 There are numerous charts that give a guide on how long it usually takes depending on cut / thickness etc…but as Sam said….unless you leave it waaay to long nothing bad can happen. Ie a one inch steak it may be said to take 1-1.5 hours….if you leave it for 1.5-2.0…no issue….I think above 3-4 hours the protein breaks done a bit and goes mushy…but it depends on the meat type.
@@marka6591 hey thanks. Thing is it would depend on temp of meat when it goes in the water..meat could be cold or even frozen as Sam said or room temp. Confusing.
Sous vide is awesome. I've been working on perfecting this for a couple of years now. Try this next time to make it great: 1) sous vide, season the steaks first, let's the salt penetrate the meat while it cooks, especially important for thicker steaks. 2) Don't discard the aujus left in the bags after sous vide, you need it to make pan sauce. If nothing else, pour it on your dog's food, they will love you for it. 3) searing: 1-2 tsp Avocado oil, and only one lump (tbsp) tallow....wow, that's my secret ingredient right there. Not many people have beef tallow on hand actually. I render mine in a dutch oven from prime rib roast trimmings, then store it in the fridge all year...and man is it worth it for great beefy flavor and Yorkshire pudding! Anyway, not so much tallow. The goal is to sear the meat and create fond in the cast iron, not fry it. Minute a side, maybe a minute in the edges if they're really thick. Then toss in about 2-3 tablespoons of butter, couple peeled cloves garlic, sprigs of thyme and then baste the steaks while you brown the butter for another minute or two and the butter is browned (not burnt!), smash the garlic cloves with your basting spoon once they get softened. 4) Mushrooms: after taking steaks out to briefly rest with a last bit of brown butter poured over them, throw mushrooms in the hot cast iron and deglaze the fond with the mushrooms, a bit of the aujus from the sous vide bags, and a splash of vermouth or port wine (I prefer port). Saute mushrooms until done, taste for seasoning, discard the thyme sprigs then plate the mushrooms with the steaks (I leave the garlic cloves in for myself because they are sauteed soft at this point, but you could pull those and discard too). You probably won't need to season or use soy because the fond will have a lot of salt in it already. You will be amazed at how much flavor the fond adds to the mushrooms! 5) If there was a lot of aujus left, after you take out the mushrooms, add it to the skillet to make a quick pan sauce....add another splash of port, then reduce it down a bit until thickened, take off the heat, then stir in another pat of butter to melt into the pan sauce and spoon that over the mushrooms and steaks. Hands down my favorite way to make steaks when it's just my wife and I. Have everything ready, pre-measured and prepped before starting the searing because it goes very fast. Maybe 5 minutes for the mushrooms and another 5 for the pan sauce. Sometimes I make the pan sauce without taking the mushrooms out first. You have to constantly stir to prevent burning because I have the pan as hot as it can go. Also, I definitely do this with my cast iron on the grill outside because it sets off my smoke alarm in the house. Every. Damn. Time. Wish I had a better range hood.
Sous vide can also be useful in heating leftovers such as smoked brisket that was sliced and vac sealed. When you can grab it out of the freezer and set up the bath some hours before a family meal while enjoying family time instead of cooking is a great advantage. Speaking from experience.
A couple notes... As Sam noticed in the cooler cook, the starting temp of the steak can drop the temp of the water so a few degrees hotter (133-134) and it will settle back to the ideal for medium rare. Second, cooler cooks are ok for a few hours, but it's better to get a circulator for cooks over about 5 hours as it becomes easy for the temp to drop below what you want. Cuts like chuck and short ribs do really well with sous vide but can take 36 hours to fully tenderize and that's not practical with a cooler cook. Overall a great video and to sample the effect of sous vide a cooler cook is a great start.
I just bought 2, 1-1/4" NY strip w/ bone for 5.77 a lb. Ribeye? That was 11.89lb today in Las Vegas. Generally even cheaper in Arizona in my experience.
Sous Vide entry point used to be $200, but now it is $40-50.....so much cheaper and easy than the cook becoming the PID controller. I actually tie in both of Sam's ideas.....I put the cheap Sous Vide inside the Insulated cooler....by saw cutting the perfect size hole. Best of both worlds....long long cooks without evaporation or heating costs.
I've been doing the "reverse sear," steaks, in the oven, for some time, now. True, it's not forgiving, in terms of allowing extra cooking time maintain ideal temperature. But, it's seems like so much less hassle with a remote thermometer probe. But, it is interesting to see how the "hack" method is as effective as the $$$ application.
Reverse sear in sous vide is thing as well. It does add flavor. But its generally recognized that anything on the outside of protein is going to penetrate in sous vide due to the time. In fact, adding a vegetable oil seems to displace the rendered fst and reduces flavor. So generally you spg maybe onion powder and waterbath.
@@jaquestraw1 Yep, it's not the be-all end all, but a really useful tool for a lot of things besides 130 degree steak. It's the only way I'll cook a pork tenderloin. And heaven forbid if you want to do the 48-hour chuck roast in a cooler.
If they have the app version of joule if agree but seeing the “doneness” slices while picking your temp id agree and joule was out 4-5 years. Joulle got bought out by breville but the guys that made it still care and still honoring preorder things and are as stand up as sam the cooking guy.
One other point for people trying sous vide: you do not have to bag every steak separately. It's okay to cook several in the same bag. If possible, when you vacuum seal the bag, pinch a space between the steaks. But even if you don't, just leave them in the bath longer, the heat will transfer into the meat just fine.
Sous vide is fantastic. That cooler method looks like a pain in the ass. Spend a bit of $ and get back your time. I set it for 2 1/2 hours and don't check it again. So easy and so worth the money. Just because you CAN do something doesn't mean you SHOULD do it.
Love the channel! I don't get the hoopla around sous vide steaks. Reverse sear using the oven after a little dry salt brine and finish off in a cast iron pan with a bit of butter and garlic is MONEY!
Good on you, Sam, for getting a colonoscopy! I feel for you for what you will go through later, but it’s totally worth it. Thanks for letting us see Chance’s beautiful eyes again!!
I like the ideas of the meal prep videos your planning on doing Sam and I think I'm going to steal the idea make a few fair priced meals and give them to the less fortunate this time of year ty for the inspiration I'm already working on some simple meals but they will hopefully be a blessing to people this time of year thanks man I often get my best cooking ideas from you
Don't just use any bag people. Make sure you check the box to see what temperatures the bag can handle. Generally, if you are using a zip lock bag you want to use the freezer bags because they are more hearty and can handle higher temperatures. Your every day zip lock bags are not really designed to be subject to constant heat, you could be exposing your food to the chemicals that makeup the bag.
A Sous Vide cooker and vacuum sealer are fairly inexpensive now for decent ones that don't have all the bells and whistles. To me they are now essential in our kitchen. We are able to buy meat in bulk, prep and season all of it, then vacuum seal it and throw it in the freezer for easy to cook meals. If you cook steak often enough I also recommend a flame thrower, makes getting a excellent crust on the steak quick and easy without over cooking it.
The benefit of the $200 set up is there is a lot less management on your end. You can prep several meal portions, seasoned and all, then freeze them for later use straight from the freezer. Super easy to tell the kids or wife to toss the pre seasoned protein in the bath a few hours before I get home from work.
hey, sam-I hope your scoping goes well tomorrow (wait, today?) having had colon cancer at 53, colonoscopies are life savers. the liquid diet isn't too bad, but the "prep" liquid they make you drink is the worst
The steak was amazing. I added some bacon crumbles on the mushrooms. Oh my god, they were the best thing on my plate. Please keep the great videos coming.
Another cheap way is to use a cheap crock pot with a simple rotary switch (Who doesn't have a crackpot?) plugged into a thermostically controlled switch which costs around $20-30. You set the desired temp on the switch and put the probe in the crockpot. The switch will cycle the crackpot on/off. You have to prop the food off the bottom and position the probe so it isn't touching anything and gently stir the water every once in a while to ensure even temp throughout.
I love my sous vide machine. I have cooked a lot of different things in it. It’s great for poached eggs (in the shell) in bulk. Thanks guys! Love to y’all from Memphis!
I love my sous vide but the one thing I will say is they make terrible eggs. They cook the yolk too fast in comparison to the white, so if you want it runny your whites are always snotty.
A vacuum sealer is a good idea, for anyone. A chamber vacuum sealer is better. Sous vide has been the ONLY way I’ve been able to do larger parties (catering) or holiday. It’s a water overnight that I can set and forget. I’ve done hundreds of proteins via sous vide. Get to temperature = get to pasteurization You need a better vacuum sealer, a chamber vacuum can do liquids, those you have clog the sealer due to the way the bags works. I would also cover the sous vide water with a lid or foil.
Max…..talk the old man into a Minestrone soup. It’s the only one missing from your comfort/cold weather soup set-up. You’re welcome. Love your channel, along with your knives and gear! Good stuff Max.
The benefit of the cooler method is it gives you an opportunity to try out sous vide, but if you're going to be doing sous vide a few times a month or even once a month, the cost effective machines are a great trade off. That being said the Joule he uses is constantly rated as the best consumer circulator and that one does run $150+.
Great ideas on cooking steak, I will try the manual method but use my deep fryer heater to keep a constant temperature with my oven probe monitor to check the heat. Thanks again guys and good luck on your colonography exam Sam . Cheers
Cooler method is great to dip your toes in the SV waters, but if you want to continue to use Sous Vide... Especially longer cooks, you can get a decent unit for under $50. Lots of inexpensive options this time of year (Black Friday/Holidays)
Just found your channel. LOVE your gusto about flavors...and what you share about technique is so practiced, yet instinctual. You are a natural-born chef! That sous-vide tutorial was a gem. I'm often chastening myself for not going strictly vegetarian (for both personal and planetary health)...but after those steaks...and then the mushrooms....?!?!! Anyway, salivating for future videos. 😋
When I do these I like to put them in marinade before I put them in, then, of course, I give them some color as you did with salt and pepper on both sides before and after adding color. They are perfect every time!
Sam, love your videos. Have made SOOOOOO many things you've featured on your channel, and all turned out well! I do have a few comments about the sous vide video. First, it wasn't made clear that a ribeye as nice and thick as the ones you prepared takes about 2 - 3 hours to reach temp - on average, at least 2.5 hours. For sous vide, it's very simple. Right? Throw the vacuum sealed meat in the sous vide set for 130 degrees F, and forget it for 2.5 - 3.0 hours! No muss, no fuss. The cooler method? You have to get the temp of the water correct first, and as soon as you put the meat in, the temp is likely to drop some. Then, you will need to tend the heated water several times while the steak cooks, for 2 - 3 hours. It would seem, to me, the real issue will be how to determine exactly when your steak is done, especially if you didn't stay on top of the temperature of the water well enough. You'll likely need to test the steak with an instant read meat thermometer. The sous vide steak? You will KNOW the temperature of the steak, before you remove the steak from the water! Anyway, just my two cents worth. Thank you.
Now that winter is approaching, I am ready for some Chili. I would love to see your take on this. I won an award for my Chili at a Chili Cookoff but I would love to try your version.
I sous vide all the time, I personally prefer seasoning before the water bath. Also, I like to drop the temp down a little lower to like 124 degrees so I can get even more of a sear.
I'm old school . I like going to the local meat market and getting a fresh cut steak. Then get a cast iron skillet in the grill up to around 800 degrees then cook about 4 minutes per side.
Love your recipes and the difference your videos have made for my cooking “game”!! ☺️ Good luck 🍀 with your procedure tomorrow, hope everything is okay 🤗
The whole point of sous vide for me is the ability to do some other shit while it cooks. Like go back to the grocery store to get things you forgot in the first place lol
This man just broke the code
for me, I usually keep a bag of pre-seasoned and sealed steaks that I cut from a larger piece,, and sometimes it doesn't thaw out as much as you would like, or sometimes I just forget to take it out, in which case I can just throw them in the sous vide, and go do other stuff without much difference in time.
Or put on a tank of 20 steaks and as people show up at various times you just sear one for them.
@@phloog I've thought of this too, but I usually don't cook for people, and I'm generally too cheap to go buy steak for a bunch of people.
@@prodigypenn I actually have two circulators...I can either do two donenesses (???) of steak or steak and chicken. It's also great for pork (thickest chops done but never dry) and oddly enough ice cream.
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
From a quick glance at the title, I was convinced that we were testing a cheap steak against an expensive one in identical sous vide setups.
That's what I thought too. Infact, I almost didn't click because I thought it was that Guga guy. lol
Me too!
Same here... I bought a chuck roast the other day, slathered it in olive oil, salt pepper and a little seasoning. I through it in my Ninja Grill, seared it at 510* and then proceeded to slow cook it for nearly two hours at around 250*. Mom said it would not work, I said wait and see... You could cut it with a fork! No, not that tender, but darn close. And the crust, it was fantastic. She was amazed at how it came out. I want to get that same cut and try it with my Joule and see what happens.
Same sees.
@@andrewboyd9371 That would be comparing a chuck to kobe! 😆
I started with a cheap (69.99 Costco) sous vide machine. Drove it til it died.
Upgraded to a Breville. Many people miss the point of sous vide. Here’s an example.
I rarely use mine for ribeye because fat doesn’t render at lower temps, and I want sexy, tasty liquified fat flavor, so I almost always reverse sear.
I regularly put a chuck roast on the kettle and smoke it at 225° for 2-3 hours, then sous vide at 135° for the next 24 hours, or however long until dinner the next night. The cooler ain’t doing that. Same with butts but 175°. These big, meaty smoked meats are “done when they’re done” which is BS when you’re trying to put a meal on the table. Sous vide allows you to smoke it, then finish it at your own pace.
And, a few ears of corn at 182° for 20 minutes with rosemary and butter in the bag is sheer bliss
I would suggest that using the sous vide makes cooking scallops a breeze! NO overcooked grilled shellfish.
After reading this I am excited to try a pre sear. Infuse some caramelization before to penetrate during sous vide instead of only after. I'm suddenly hungry...
I think that really worked out for all of us, getting to see Chance and his dreamy eyes.
Yes maybe you are right 😌....
🤣🤣🤣🤣🤣
With the cook stick, I can go do other things - instead of checking a cooler temp every 15 mins. And, as an owner of a Cookstick, I don't have a vacuum sealer, I use ziplocks and submerge them in water to make the seal. I also add crushed garlic and rosemary (you can add all kinds of herbs) into the bag when I seal it. When you do the cast-iron, just pour everything from the bag in to the pan and don't forget to spoon the liquefied fats over the steaks when searing. Otherwise good. *The cookstick is also good for heating adult toys to a nice temperature.
Popping in to say thank you. You and your crew have greatly enhanced my love of cooking this pandemic. Recently I made your Garlic Bread, Salisbury Steak, the sausage pasta max likes and some roasted veggies for the whole family. They loved it. You guys make really good videos.
Cooking this pandemic, or…….cooking during this pandemic? 🤣🤣🤣🤣 Sorry, couldn’t help myself.
It was a pandemic of fear.....nothing else.
@@JohnSmith-gq9gn exactly!
Sous Vide was invented by master chefs who needed to cook a lot of steaks at the same time. They would prep them by Sous Vide and then finish them on the grill or the pan. It made sure the steaks were perfect for each of the diners.
The more i know 🌈⭐
I came to this realization about restaurants after I started sous vide cooking. 'Omg this must be how almost every steak I eat out is cooked'
I. Love. Your. Channel. You guys have the best energy in the TH-cam cooking space. Through the darkest times in my life, I always return to your channel and cook while watching/listening - even if I’m cooking a completely different recipe.
Love Sous Vide. Highly recommend using one for steak but getting it to like 125 then hitting it on the cast iron for longer to get a better crust. Works like a charm every time.
Agreed!
Same. Was going to say this. lol
Sam, so kind to make steak and mushrooms when you can’t even eat it, nice cooking guy!
I like butter dashes of a1 and Worcestershire sauce to camelise.
Have any tips?
You're overthinking this, Sam. A decent sous vide stick is only $100 and makes everything you put in there set-and-forget. It's unbelievable how easy it is to make a perfect steak every time, as many as you want, and with a ~2 hour window for when you want to pull them. Honestly, every kitchen should have one.
I have an anova that wasn't expensive at all and I use it about 8 to 10 times a week
Overthinking ? Or teaching ? Smh.
@@obijuankenobi420 you're missing what he's saying. He's saying there's an "in between" instead of spending $200 and not doing his "hack" method
@@quetimporta213 You're missing the point of the video. Common sense aint so common.
Soooo.... the vacuum sealing machine adds to the cost as well.
I just put a large soup pan filled with water on my smallest burner and hang a thermometer from one of the handles. Needs a little tuning to control the temp ever so often, but it is quite stable and the results were always great. That cooler box method does seen more energy efficient and 'hands off', sure going to give that a try.
Thanks Sam, and good luck with the exam, be well.
I stumbled upon your channel last year and have watched nearly all of your videos. I am an airline pilot ... gone 2 weeks out of the month. When I am home I enjoy eating in.... your style of cooking and recipes match mine and my dog, he eats as good as me since i have no wives anymore and never had a kid!! Keep up the good work! Good luck on the back end, its always fun.
You don't have to buy a vacuum sealer for either method. You can get perfectly good sous vide machines for $70. I would also argue if you're going to use it at least once a week that pays for the time you have to spend babysitting a cooler.
Couple times a year and it pays the babysitting time. Nobody got time for that.
It's a great way to try it out though to see if it works for you
before laying down the cash for another appliance that you might never use.
@@valvenator I rarely use mine. Still glad i bought it. Ive used it probably 5 times. I paid 50$. It would cost 200$ to go to a steak house and make what costs me 30$ to make. Really just using it once instead of going out to a good steak house pays for itself.
Yes I agree with you 😌
@@valvenator if you want to see some appliances then welcome 🙏 love and respect from Hong Kong
quick tip on the food saver, I wrap the meat with Saran wrap first, then into the bag for the suck and seal. The Saran Wrap keeps the juices in the meat from running through the bag while the suction is happening, which then keeps the seal part of the bag clean and dry. Great video, the mushrooms are happening in our house soon!!
You're not Guga and you don't need to be. We love you for who you are.
Hey! I love your videos! 😜
Lol, he's a little late to sous vide cookery
I respect sams opinion here the most
🤣🤣🤣
I'm glad he's not Guga, that guy's annoying. But he does make some good stuff.
Got my sous vide appliance as a gift and I use it all the time. I don't use a vacuum machine and don't buy expensive steaks and get fantastic results!
to be fair: buying a vacuum sealer is a very good idea without a Sous Vide anyway because its soo damn useful, I wouldn't want to live without mine anymore, so I wouldn't count that as you have to buy one extra for it, aswell as a zip bag works just as fine for the sous vide proably.
I have owned a few vacuum sealers, and they never lasted long, a month or two at best. And these were a mix of the top dollar and inexpensive units for homeowners. If I was to get another one, it would have to be a commercial unit, with a warranty. I remember when these sealers you could pick up at the sporting goods store would last for years.
@@michaelwright1602 what did u do with them? or rather how often did u used them? I own mine since 3 years, used arround 1 maybe twice per week and its still running^^
@@PR_311 I used mine to pack food for a week or longer on the road as a truck driver. None of them lasted more than a few uses. They all had heating element issues and would no longer seal. And I was aware of not getting liquid into the sealing element. Most of the foods I sealed contained no juices. The units just simply failed, and none of them could handle more than sealing say 6 items at a time. They went into cardiac arrest at or around the seventh bag.
@@michaelwright1602get a good one?
I love my Sous Vide - the BEST thing about Sous Vide is not just the perfect steaks, but also Chicken Breast and thick Pork Chops/Steak that are awesome. Most people overcook them in pans/ovens cause they think they have to get to 69c to ensure they are cooked and 'safe' to eat. At that temp they are cook - but dry as ****. I cook Chicken Breast and thick Pork Chops/Steaks to MEDIUM (around 62-63c) ... BUT, and this is the important bit: If you hold the temp of the chicken/pork at 62ish for longer than half an hour it pasteurizes the meat i.e. it kills any potential bugs just as effectively if you cooked it well done (69c). Total cook time from frozen is about 2.5 hours and, like steak, is never overcooked. Finish with the quick sear in a pan for colour. You end up with a juicy and tender chicken breast/pork that is phenomenal.
After properly washing your basmati rice, the ratio is:
1.5 cups of water for the first cup and then 1 cup of water for each additional cup after that.
Soo... just add a half cup more water than rice?
@@pdavid24 Yes, it is the same, but that's how my grandmother taught my father to remember it
The interaction with Chance and Sam was a really cool interaction. Different than normal, more like natural conversation. It was short but a cool conversation about the mushrooms.
Mushrooms have that effect on folks.
Sam, with respect a sous vide is worth every penny. You don’t need all the bells and whistles. Where the sous vide really shines is doing a pot / oven roast when you sous vide for 24-30 hrs and the roast comes out almost as good as a prime rib. I use the Anova Sous vide and can’t recommend enough, (and I’m Scottish so you know I’m about the hacks / cheap options) oh and best of luck on your procedure.
24 ro 30 Hours??? WTF. Jeesh, just throw it into a slow cooker!
@@RedRat98074 the difference between is unbelievable. Sous Vide the roast is cooking marinating in its own juices trapped by the seal. Don’t knock it till you’ve tried it.
tbf, you don't need the vac equipment to sous vide. a regular plastic zip bag works, as long as it's a thick walled bag and you don't go over the safe temp for the plastic.
I've been dying to try sous vide, and once again Sam has made it easier for me to do it... Sam not only showing us how to cook, but also saving us money at the same time... #samforpresident
Question: did you guys change the caliber pro camado, it used to be green, the one in this video looks like a beige color, could be the lighting... I love my caliber pro kamado, by the way thank you again for the #samsgiving2020 gift....
Compromise method: "Dumb" (non-digital) slow cooker (5-15 bucks at a yard sale/thrift store if you don't already have it) and an ITC-308 temp controller from Inkbird (35 bucks on Amazon). Still pretty damn affordable and with all the "set and forget" convenience of the ridiculously overpriced and over-complicated pump thingies. I have some short ribs going in just that set up at this very moment (higher temp, obviously). That's been my go-to setup for several years.
Love your channel, guys, Keep 'em coming!
Damn that's some dramatic synth.
For more appliances visit plz
10:08
I used to use the hack method before Sous Vide became affordable. It worked but there were consistency issues with sometimes perfect, sometimes not quite perfect and you had to babysit it, constantly checking the temp. With Joule (in your vid) or any other immersion cooker, it's hands off auto-pilot and perfect every time. I don't have to monitor the process. For longer cooks times (I have some as long as 24 hours) they are indispensable. I love your channel, you're bringing it on!
When I sous-vide steak I tend to set the machine few degrees under so that I can leave the meat in the pan longer to get a good crust without over cooking it.
Turn your pan up to the max instead. You're defeating the purpose of cooking sous vide like that.
If you're worried about overcooking, put your vacuum bag into a bowl of ice water before you take the meat out to sear
Could also torch sear. I’ve had good results that way.
@@KDubs107 you can, but I personally hate the unburnt butane taste I always seem to get on my steak from it
@@cameronbates9185 true, but it's not that much longer in the pan. I like the result.
I'm always trying new methods anyway.
Also the trick with the torch is not to let the blue bit of the flame touch the meat.
@@KDubs107 yeah I also use a torch sometimes.
I think if $100 for a sous vide device (mine is the Anova Nano) is stopping you from cooking steak and other things using this method, YES, this is a great hack to make it accessible. That said I love mine and use it every week to do meal prep for the week all at once and it has paid for itself 1000x over. I wouldn't want to fiddle with getting the temp exact in the cooler for as often as I use it so it has been a great investment. I still use the ziplock lost air hack method because it's totally unnecessary for me to invest in a vacuum sealer and this can actually be preferable when cooking with liquids.
That cooler hack method is a PITA.
I have a 8qt pot with a plexi lid that had a “steam vent” hole in it. I dangled my thermometer into the water, found the setting did it using the charts.
Then that machine he used came out and when selecting the temp and time it actually shows you what to expect.
You tell it if frozen or fresh, thickness and it does everything but make it pretty :)
I tried searing the steaks before putting it into the bag and bath. The maillard caramelized surface taste gets into the meat and it is awesome. Also even less risk of overcooking. Love your show. You've got a great thing going on.
But it isn't crisp anymore
I just can't imagine eating steak any other way than grilled on a charcoal grill and/or flame broiled... 🤷🏼♀️ I have had it other ways but, grilled is the best!
I throw mine over a really hot charcoal fire after I sous vide.
@@froglaps40 thats what i was going to tell her - Just finish it over charcoal hot and really fast and you are done - its an really damn perfect outcome
Imagine a steak that is only grilled to medium rare. The top and bottom sixth is well done. Not talking inches. Talking percent. The next sixth layer top and bottom is medium well. And the middle third is medium rare. With reverse sear or sous vide, then grille on a grille grate or flat top or cast iron skillet, only the top and bottom one sixteenth is grilled and well done. And. The maximum amount of the interior of the steak is medium rare. It is not about "how you like" to cook or "how you like" the outside to look, it is totally how much of the interior of the steak do you want to be what you want it to be. Because EVERYONE who only grilles steak is serving two thirds of their steaks well done to everybody.
@@Smoothblue90 I appreciate a mid rare steak, but the char is just as important for the flavor.
@@Smoothblue90 I also like my bbq chicken with burnt skin.
Nice! I turned a cheap Fry Daddy into a sous vide -- I just calibrated the water temps between off and the lowest temp on the dial by marking a piece of masking tape and used a glass lid from a soup pot that happened to fit and already had a small hole for venting in it. Instant read thermometer probe into the hole. Small rack on the bottom so the meat doesn't sit on the bottom. It will hold 135 F for a steak perfectly. It can still serve as a Fry Daddy too. :)
Y’all gotta do more two person food tasting or recipe discussion. The back and forth between you and chance really worked and made the teaching of recipe and technique seem more organic than talking at the fourth wall.
You can add your protein without letting the water come up to the desired temp. 3:55 However it will lake much longer to get to the final temp as the meat will be cooling the water sometimes faster then a cheaper Sous Vide device can pump out heat!! Just an FYi for those looking to save a little time and/or dont have a higher end unit!! Just let it heat up the water first!!
I love when Sam flirts with chance
Hahaha right 😝
Sam did a event at his house like 15 years ago that I attended. He made a salad with sliced mushrooms, precooked bacon, Napa cabbage and honey mustard. Was insane. He showed me how to get those mushrooms crispy and remove all the moisture before adding anything. Lots of water in mushrooms. Thanks Sam.
For a second I thought it would be a Sam vs Guga collab when I clicked on the notification
Sam, I looked it up on TH-cam, and built a homemade sous vides version with an STC-1000. Bought a cheap plastic box to house the unit, went to the Dollar store and got a cheap extension cord which I cut to get a "male" and "female" end that I was able to wire up the the aforementioned STC-1000. Plug the female into the male end of a crockpot, the male in to an electrical receptacle, set the temp, and Bob's your Uncle! I still have the device, but my adult son bought me an actual home-pro device for Christmas a few years back. I continue to use that one at least once per month. One other tip from personal experience - I use a vacuum sealer with steaks that are already seasoned (I typically use just salt and pepper and a bit of garlic and onion powder, but if you want "Montreal Seasoning" that will work as well.) Freeze them after sealing them, and just pull out the (now actual equipment, NOT the crockpot, but it worked) sous vides gear, plop the steak directly from the freezer into whatever temp you want (I do 125F, I like rare steak and so does my wife) for a few hours, then sear it, and great steak with little effort. I have a full beard now, but I'm perhaps a year or two older than you. I've ALWAYS shaved in the shower. Even now, cleaning up my upper cheeks. By the time I was 18, I "knew" my face (had to start shaving at 14.) WAY easier to shave in the shower. A bathroom sink requires seemingly endless rinsing.
just another thing to look forward to as we age....a colonoscopy... youd think the doc would at least buy u dinner or give you flowers first 🤣
The only thing they give is an invoice
Thank you for doing a sous vide video! I happen to have been gifted one from a friend so I spent nothing. I use a clean bucket from Lowe’s for the bath container, and the SV just clips onto the side! I use it once in a while, but not often. Sometimes you just need that charcoal flavor. But honestly - the chuck roast that I sous vide for 30 hours is INSANELY tender. Comes out like prime rib!
Just a suggestion: cooking a chuck roast in a pressure cooker, like the Instant Pot, takes four hours and is fall-apart perfect. One more tool for your cooking arsenal.
Love my sous vide! Wife thinks it's a waste, but she likes her steaks well done. And yes, I did consult a lawyer on that one, but it's not reasonable grounds, apparently...
C'mon Sam, you're better than this. You season before you bag/seal. The steak brines in the bag. You also have to be careful with temperatures under 130, as those are dangerous bacteria temperatures. 130 is generally considered the minimum for the pasteurization effect of sous vide. Sure, you can do this by hand, but you're risking food poisoning. This is why sous vide devices are worthwhile.
My Instant Pot has a Sous Vide setting. Game changer. Makes everything simple and perfectly cooked. After steaks or whatever is in the bath it frees up time to prep sides etc…Good luck with the test.
Now I have to go check and see if mine does.....
Restaurants did this for years, the hack in water with a thermometer and having to babysit. Not something I was interested in... My buddy and I were talking on the phone the other day and he mentioned Sous Vide, what the heck is that? I just received my Joule from Amazon and have already made poached eggs, then reheated those eggs to make poached eggs and salmon... I love the fact that the Joule, or any other unit, gives you time to do other things, like prep. Which anyone that has ever worked in a kitchen can tell you is where all of the time and energy is spent. This Joule unit allows me to do other things... And I will say this, my 76yo mother is blown away by the meals she has been getting now that I am back cooking... I don't have an oven/stove, just a Broil King hot plate, GE convection/microwave and a Ninja Foodi Grill, and now the Joule. I may buy another joule or less expensive unit to round out my "kitchen". I could easily see having two or three of these Sous Vide units running all at the same time.
Do mushrooms really “piss” themselves? Good luck tomorrow, Sam!
Hahaha 😁
They do, and then they weep from embarrassment.
A bit late maybe, but thought I would add that you can now get sous vides for a lot less than $200 which makes them more worthwhile (still be sure to research the models you are considering). The main reason I bought one is for making cheese as cheeses are temperature sensitive. My kitchen stays around 50 degrees or less in the winter, so I am also going to experiment in using it for proofing dough. the one I bought was $100 and came with reusable bags and a hand pump to remove the air, so no need for a separate vacuum sealer.
I love cooking sous vide. I’m surprised you didn’t season the steak before putting it in the bag that’s one of the best advantages of cooking sous vide. Like Butter, olive oil , garlic , Rosemary
How do you know when the steak reaches 130° ?
@@nicknicholas3186
There are numerous charts that give a guide on how long it usually takes depending on cut / thickness etc…but as Sam said….unless you leave it waaay to long nothing bad can happen.
Ie a one inch steak it may be said to take 1-1.5 hours….if you leave it for 1.5-2.0…no issue….I think above 3-4 hours the protein breaks done a bit and goes mushy…but it depends on the meat type.
@@marka6591 hey thanks. Thing is it would depend on temp of meat when it goes in the water..meat could be cold or even frozen as Sam said or room temp. Confusing.
Sous vide is awesome. I've been working on perfecting this for a couple of years now. Try this next time to make it great: 1) sous vide, season the steaks first, let's the salt penetrate the meat while it cooks, especially important for thicker steaks. 2) Don't discard the aujus left in the bags after sous vide, you need it to make pan sauce. If nothing else, pour it on your dog's food, they will love you for it. 3) searing: 1-2 tsp Avocado oil, and only one lump (tbsp) tallow....wow, that's my secret ingredient right there. Not many people have beef tallow on hand actually. I render mine in a dutch oven from prime rib roast trimmings, then store it in the fridge all year...and man is it worth it for great beefy flavor and Yorkshire pudding! Anyway, not so much tallow. The goal is to sear the meat and create fond in the cast iron, not fry it. Minute a side, maybe a minute in the edges if they're really thick. Then toss in about 2-3 tablespoons of butter, couple peeled cloves garlic, sprigs of thyme and then baste the steaks while you brown the butter for another minute or two and the butter is browned (not burnt!), smash the garlic cloves with your basting spoon once they get softened. 4) Mushrooms: after taking steaks out to briefly rest with a last bit of brown butter poured over them, throw mushrooms in the hot cast iron and deglaze the fond with the mushrooms, a bit of the aujus from the sous vide bags, and a splash of vermouth or port wine (I prefer port). Saute mushrooms until done, taste for seasoning, discard the thyme sprigs then plate the mushrooms with the steaks (I leave the garlic cloves in for myself because they are sauteed soft at this point, but you could pull those and discard too). You probably won't need to season or use soy because the fond will have a lot of salt in it already. You will be amazed at how much flavor the fond adds to the mushrooms! 5) If there was a lot of aujus left, after you take out the mushrooms, add it to the skillet to make a quick pan sauce....add another splash of port, then reduce it down a bit until thickened, take off the heat, then stir in another pat of butter to melt into the pan sauce and spoon that over the mushrooms and steaks. Hands down my favorite way to make steaks when it's just my wife and I. Have everything ready, pre-measured and prepped before starting the searing because it goes very fast. Maybe 5 minutes for the mushrooms and another 5 for the pan sauce. Sometimes I make the pan sauce without taking the mushrooms out first. You have to constantly stir to prevent burning because I have the pan as hot as it can go. Also, I definitely do this with my cast iron on the grill outside because it sets off my smoke alarm in the house. Every. Damn. Time. Wish I had a better range hood.
Just went through a colonoscopy myself. Our neighbors had a party, and my wife made two of my favorite dishes that I couldn't eat.
*Good stuff! Thank you :). Hi from London :)*
Sous vide can also be useful in heating leftovers such as smoked brisket that was sliced and vac sealed. When you can grab it out of the freezer and set up the bath some hours before a family meal while enjoying family time instead of cooking is a great advantage. Speaking from experience.
Dear Sam, I hope everything comes out ok.
A couple notes...
As Sam noticed in the cooler cook, the starting temp of the steak can drop the temp of the water so a few degrees hotter (133-134) and it will settle back to the ideal for medium rare.
Second, cooler cooks are ok for a few hours, but it's better to get a circulator for cooks over about 5 hours as it becomes easy for the temp to drop below what you want. Cuts like chuck and short ribs do really well with sous vide but can take 36 hours to fully tenderize and that's not practical with a cooler cook.
Overall a great video and to sample the effect of sous vide a cooler cook is a great start.
A normally $15 steak is now $25.
Where are you finding them that cheap? Around here, they've doubled.
I just bought 2, 1-1/4" NY strip w/ bone for 5.77 a lb. Ribeye? That was 11.89lb today in Las Vegas. Generally even cheaper in Arizona in my experience.
I use a 3rd option. A $50 basic sous vide with no BT or wifi. Works perfectly with one gallon ziploc freezer bags using the immersion seal method.
Also it would be really Cool to see you make this recipe "Kiki's tots with everything on it " from like chicken place
Sous Vide entry point used to be $200, but now it is $40-50.....so much cheaper and easy than the cook becoming the PID controller. I actually tie in both of Sam's ideas.....I put the cheap Sous Vide inside the Insulated cooler....by saw cutting the perfect size hole. Best of both worlds....long long cooks without evaporation or heating costs.
I've been doing the "reverse sear," steaks, in the oven, for some time, now. True, it's not forgiving, in terms of allowing extra cooking time maintain ideal temperature. But, it's seems like so much less hassle with a remote thermometer probe.
But, it is interesting to see how the "hack" method is as effective as the $$$ application.
I need to try this
Reverse sear in sous vide is thing as well. It does add flavor.
But its generally recognized that anything on the outside of protein is going to penetrate in sous vide due to the time.
In fact, adding a vegetable oil seems to displace the rendered fst and reduces flavor.
So generally you spg maybe onion powder and waterbath.
Love the frugal hack! Amazing
Nevermind you can get a perfectly good immersion circulator for around $50. You don't need to pay $200 to fund the PNW hipsters.
Shit you can find them on Amazon for 40 all day!
@@jaquestraw1 Yep, it's not the be-all end all, but a really useful tool for a lot of things besides 130 degree steak. It's the only way I'll cook a pork tenderloin. And heaven forbid if you want to do the 48-hour chuck roast in a cooler.
If they have the app version of joule if agree but seeing the “doneness” slices while picking your temp id agree and joule was out 4-5 years.
Joulle got bought out by breville but the guys that made it still care and still honoring preorder things and are as stand up as sam the cooking guy.
One other point for people trying sous vide: you do not have to bag every steak separately. It's okay to cook several in the same bag. If possible, when you vacuum seal the bag, pinch a space between the steaks. But even if you don't, just leave them in the bath longer, the heat will transfer into the meat just fine.
Who else's here likes sam's videos ?
Sous vide is fantastic. That cooler method looks like a pain in the ass. Spend a bit of $ and get back your time. I set it for 2 1/2 hours and don't check it again. So easy and so worth the money. Just because you CAN do something doesn't mean you SHOULD do it.
As long as it’s cooked perfectly and not too chewy I’m good with a $15 steak
This is about the machine not the steak
@@sljsvn women rarely get the memo lmao
Ehh it's not needed .. and a $15.00 dollar can be good
Well while those guys are being dicks, I'd love to take you out for a steak dinner!
@@workhardeveryday1981 no thanks I'm not gay and I'm pretty sure that was a fake profile
Love the channel! I don't get the hoopla around sous vide steaks. Reverse sear using the oven after a little dry salt brine and finish off in a cast iron pan with a bit of butter and garlic is MONEY!
Good on you, Sam, for getting a colonoscopy! I feel for you for what you will go through later, but it’s totally worth it. Thanks for letting us see Chance’s beautiful eyes again!!
Yes you are right 😊 if you want to see some gadgets and Home appliances the plz join me🙏 love and respect from Hong Kong
I like the ideas of the meal prep videos your planning on doing Sam and I think I'm going to steal the idea make a few fair priced meals and give them to the less fortunate this time of year ty for the inspiration I'm already working on some simple meals but they will hopefully be a blessing to people this time of year thanks man I often get my best cooking ideas from you
Best demonstration of sous vide ever. Well done. Any questions, anyone?
Don't just use any bag people. Make sure you check the box to see what temperatures the bag can handle. Generally, if you are using a zip lock bag you want to use the freezer bags because they are more hearty and can handle higher temperatures. Your every day zip lock bags are not really designed to be subject to constant heat, you could be exposing your food to the chemicals that makeup the bag.
Give us more meal preps for sure! Thanks for another great video
Best of luck with your procedure mate love the channel from Australia 🇦🇺
I've actually used that cooler hack to cook corn on the cobb for a large group of people (150 plus). It works so well! Thanks for the video.
A Sous Vide cooker and vacuum sealer are fairly inexpensive now for decent ones that don't have all the bells and whistles. To me they are now essential in our kitchen. We are able to buy meat in bulk, prep and season all of it, then vacuum seal it and throw it in the freezer for easy to cook meals. If you cook steak often enough I also recommend a flame thrower, makes getting a excellent crust on the steak quick and easy without over cooking it.
Got my sealer and sous vide cooker for 79€. Work like a charm.
The benefit of the $200 set up is there is a lot less management on your end. You can prep several meal portions, seasoned and all, then freeze them for later use straight from the freezer. Super easy to tell the kids or wife to toss the pre seasoned protein in the bath a few hours before I get home from work.
hey, sam-I hope your scoping goes well tomorrow (wait, today?) having had colon cancer at 53, colonoscopies are life savers. the liquid diet isn't too bad, but the "prep" liquid they make you drink is the worst
The steak was amazing. I added some bacon crumbles on the mushrooms. Oh my god, they were the best thing on my plate. Please keep the great videos coming.
Not just a regular zip-lock, I recommend the freezer zip-locks. Great video, watch them all.
Another cheap way is to use a cheap crock pot with a simple rotary switch (Who doesn't have a crackpot?) plugged into a thermostically controlled switch which costs around $20-30. You set the desired temp on the switch and put the probe in the crockpot. The switch will cycle the crackpot on/off. You have to prop the food off the bottom and position the probe so it isn't touching anything and gently stir the water every once in a while to ensure even temp throughout.
Yay - Chance on camera.. More of that! And nice video again..
I love my sous vide machine. I have cooked a lot of different things in it. It’s great for poached eggs (in the shell) in bulk. Thanks guys! Love to y’all from Memphis!
I love my sous vide but the one thing I will say is they make terrible eggs. They cook the yolk too fast in comparison to the white, so if you want it runny your whites are always snotty.
imagine using a sous vide machine to cook poached eggs.
A vacuum sealer is a good idea, for anyone. A chamber vacuum sealer is better. Sous vide has been the ONLY way I’ve been able to do larger parties (catering) or holiday. It’s a water overnight that I can set and forget. I’ve done hundreds of proteins via sous vide.
Get to temperature = get to pasteurization
You need a better vacuum sealer, a chamber vacuum can do liquids, those you have clog the sealer due to the way the bags works. I would also cover the sous vide water with a lid or foil.
Max…..talk the old man into a Minestrone soup. It’s the only one missing from your comfort/cold weather soup set-up. You’re welcome.
Love your channel, along with your knives and gear! Good stuff Max.
Holy crap, I was thinking this morning that I wished you would do a sous vide something, anything and here it is. Thank you
The benefit of the cooler method is it gives you an opportunity to try out sous vide, but if you're going to be doing sous vide a few times a month or even once a month, the cost effective machines are a great trade off. That being said the Joule he uses is constantly rated as the best consumer circulator and that one does run $150+.
Loved this episode! Great tip!
Great ideas on cooking steak, I will try the manual method but use my deep fryer heater to keep a constant temperature with my oven probe monitor to check the heat. Thanks again guys and good luck on your colonography exam Sam . Cheers
Cooler method is great to dip your toes in the SV waters, but if you want to continue to use Sous Vide... Especially longer cooks, you can get a decent unit for under $50.
Lots of inexpensive options this time of year (Black Friday/Holidays)
Just found your channel. LOVE your gusto about flavors...and what you share about technique is so practiced, yet instinctual. You are a natural-born chef! That sous-vide tutorial was a gem. I'm often chastening myself for not going strictly vegetarian (for both personal and planetary health)...but after those steaks...and then the mushrooms....?!?!! Anyway, salivating for future videos. 😋
Once again you have fed my soul😍 I LOVE a good food hack!! I use my Instant pot to sous vide, but I do have to stir it periodically...
When I do these I like to put them in marinade before I put them in, then, of course, I give them some color as you did with salt and pepper on both sides before and after adding color. They are perfect every time!
keep the sous vide videos coming. yes there’s several other channels but doesn’t hurt to have more
Great video, as always. What a fun and flavorful science experiment!!!
Sam, love your videos. Have made SOOOOOO many things you've featured on your channel, and all turned out well! I do have a few comments about the sous vide video. First, it wasn't made clear that a ribeye as nice and thick as the ones you prepared takes about 2 - 3 hours to reach temp - on average, at least 2.5 hours. For sous vide, it's very simple. Right? Throw the vacuum sealed meat in the sous vide set for 130 degrees F, and forget it for 2.5 - 3.0 hours! No muss, no fuss. The cooler method? You have to get the temp of the water correct first, and as soon as you put the meat in, the temp is likely to drop some. Then, you will need to tend the heated water several times while the steak cooks, for 2 - 3 hours. It would seem, to me, the real issue will be how to determine exactly when your steak is done, especially if you didn't stay on top of the temperature of the water well enough. You'll likely need to test the steak with an instant read meat thermometer. The sous vide steak? You will KNOW the temperature of the steak, before you remove the steak from the water! Anyway, just my two cents worth. Thank you.
Now that winter is approaching, I am ready for some Chili. I would love to see your take on this. I won an award for my Chili at a Chili Cookoff but I would love to try your version.
Must try. But if you want to see some appliances and gadgets so plz visit 💗
Love and respect from Hong Kong
Wow... I was just gifted a Joule last Friday.
Thx for the timely video, Sam the Cooking Nostradamus.
I sous vide all the time, I personally prefer seasoning before the water bath. Also, I like to drop the temp down a little lower to like 124 degrees so I can get even more of a sear.
Since the holidays are right around the corner. Could you do some holiday recipes? Smoked turkey, stuffing? Etc. I’d like to learn and try
I'm old school . I like going to the local meat market and getting a fresh cut steak. Then get a cast iron skillet in the grill up to around 800 degrees then cook about 4 minutes per side.
Love your recipes and the difference your videos have made for my cooking “game”!! ☺️
Good luck 🍀 with your procedure tomorrow, hope everything is okay 🤗